1.) So what is agricultural
biotechnology anyway? It is the term used to refer to agricultural products
that have been modified using biological processes and living organisms along
with science and technology. The products that results from the use of this technology
can be referred to as genetically modified (GM) foods, genetically engineered
(GE) foods, functional foods, or nutraceuticals, which is derived from
nutrition and pharmaceuticals. But where did this idea of modifying crops even
come from. Steve Hughes and John Bryant, professors in the School of Biological
Sciences at the University of Exeter in the UK explain that humans have been
collecting the seeds of plants that showed desirable traits for over twelve
millennia and that “crop improvement, based on making use of the plant’s
genetic makeup, has been a part of agriculture for a very long time” (115).
This traditional method of modifying crops, however, only produces limited
variation due to using the same species with similar traits and may not exhibit
desired characteristics. The “rediscovery” of mendels work in the early
twentieth century led to great strides in the field of plant modification when
breeding between different varieties of a crop was done and led to an increased
variety of products and characteristics. This continuing progression of plant
modification has led to scientists finding new ways to use science and
technology, especially genetics, in order to yield a more desirable products.
These new genetically modified crops, although similar in structure to their
traditionally modified precursors, exhibit a far greater variation of
characteristics. Research on these new crops has shown many benefits in health,
agricultural, and economical fields, but the results are not all positive. Many
problems have also risen due to these products which has fired up both sides of
the biotechnology debate. With this new technology available to us now, there
are many wonderful new ways it can be used to help try to solve some of the
current problems, but there is still much to be learned about this new
technology and the risks must be taken into account as well.
2.) The modification of crops to help yield desirable traits is not
something new. Steve Hughes and John Bryant, professors in the School of
Biological Sciences at the University of Exeter in the UK explain that “it is
clear from archeological records that humans have been collecting, saving, and
planting seeds for over 12,000 years” and have been “saving seeds from plants
that had desirable characteristics” (115). This traditional method of plant
breeding has evolved with the help of science and agricultural biotechnology to
introduce techniques such as genetic modification which can produce an even
wider variety of crops with desirable traits. Genetic modification was invented
in 1973 and is “based on the natural gene transfer mechanisms that occur in
bacteria” where they can “transfer small pieces of DNA” between cells (Hughes
and Bryant 119). Further advancements allowed using a distinct set of molecular
tools to precisely cut and rejoin DNA molecules. The application of these
living molecular tools to food and agriculture has resulted in the broad field
of agricultural biotechnology, which includes the technologies used to produce
nutraceuticals, derived from nutrition and pharmaceuticals, and genetically
modified food.
3.) It seems like a major flaw of the human body that if we go past the
daily limit of certain nutrients such as fats, carbs, and sodium, the body
keeps the excess, but does not keep a surplus of vitamins so that you get super
vision from eating a whole bag of carrots or super immunity after drinking a
whole bottle of orange juice. What the hell, body? There has been a long term
love-hate relationship between food and health, but now we introduce a third
party – technology! Innovations in the field of agricultural biotechnology hope
to improve the relation between food and human health. This can be done in a
wide variety of ways including increasing food yield, adding more nutrients,
decreasing the risk of diseases and even preventing bacterial and viral
infections. While all these sound like great prospects in improving overall
human health, an important factor to keep in mind is whether or not these
products will actually be safe for human consumption and the immediate and
long-term effects the use of such technologies could have. After taking a look
at how these products have been put into practice so far, past and current
research and test results, and possible future benefits and risks, consumers
will be able to decide whether or not they want these products to play a role
in their agricultural future.
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